PROJECT Ocha-Zuké

May 17, 2021 | Kitchen PROJECTS, Year-Round

Try making OCHA-ZUKÉ in your kitchen

The two major components are: BROTH and TOPPINGS.

Start by picking a broth that will define the character, and general flavor profile, of your ocha-zuké. The recipe for making KELP-ENRICHED TEA BROTH offers several options for using different teas such as smoky hōji cha or toasty genmai cha in addition to delicate sencha. Or, you could choose Standard Sea Stock (that will add ocean aromas) or Kelp Alone Stock (provides a neutral backdrop for other flavors).

Next, choose your toppings.

Salmon Flakes are one popular choice. The salty-with-a-hint-of-sweetness fish pairs well with fresh herbs such as mitsuba or shiso. If you wanted to give your bowl a global twist try non-Japanese herbs such as fresh basil, dill, chives or cilantro.

Similarly, the sour punch of uméboshi plums goes well with herbs. The plums can also be nicely balanced with briny, shiny black Nori Tsukudani. or Second Chance Tea Topping (tsukudani made from spent tea leaves).

Other topping items that can be made ahead and store well for several weeks in the refrigerator are: Kelp and Mushroom Relish (pg 110 WASHOKU), Rice Friends (pg 152 KANSHA).

And you can always crumple toasted nori (or cut it into thin slivers with scissors).

Yet more topping items can be purchased at Asian groceries. Rice puffs called bubu araré can add crunch (like croutons). Calcium-rich chirimen-jako (dried miniscule sardines) add extra nutrition;  the same protein-packed, teeny dried sardines seasoned with tongue-tingling sanshō berries add spiciness. If you don’t see these fish items on the shelf, look in the refrigerated section. Naturally air-dried fish have a relatively short shelflife and most groceries will refrigerate or freeze them.

 

Toppings

Clockwise from top left: salmon flakes, bubu araré (crunchy rice puffs), kelp (repurposed into tsukudani), jako (teeny dried sardines) seasoned with sanshō berries, plain chirimen-jako (dried miniscule sardines).

Toppings

Clockwise from top left: domburi filled with rice and topped with Kelp and Mushroom Relish, cutting strips of toasted nori with scissors, full sheets of toasted nori, Kelp and Mushroom Relish (tsukudani) made with slender enoki mushrooms (LOTS of mushrooms, less kelp in final photo).

Small Plates

Small Plates

MAMÉ-ZARA   豆皿  (Small Plates) One of the distinctive features of Japanese food arrangement is the use of many small plates and bowls in serving a meal. These vessels are typically varied in appearance (color, shape, design) and generally hold small portions of food...

Seasonal Word Play

Seasonal Word Play

In Japanese, the words for martial spirit (shōbu, 尚武), victory (shōbu, 勝負), and a reed that is a botanical relative of the iris flower (shōbu 菖蒲) make a fortuitous pun. Throughout Japan, during Golden Week, fragrant bunches of shōbu (iris reeds), are sold in...

New Beginings

New Beginings

In Japan, April is the time for new beginnings -- the start of a new school year, a new fiscal year, and changes to many established programs on TV, radio and other media outlets. In tune with this custom, I've made some changes at A Taste of Culture this month. I...

PROJECT Springtime Sweets

PROJECT Springtime Sweets

洋菓子・yōgashiWestern-Style Confectionery Japan's food culture includes ingredients, techniques and dishes that have been adopted and/or adapted from non-Japanese sources.  One large category is confectionery. Earliest influences were from the Portuguese in the 16th...

Recent Posts & Projects